What are you brewing II ?

[blackbock]

Actually personally I think it would work. I would recommend, and of course it might now be too late as this was yesterday, bulking up the WB06 with a starter or rehydration but if you pitch both I think you would be alright. For reasons best not repeated I put WLP300 and s33 in a brew recently and it has a weizenbock character. It was a belgian so a lot of it could come from that.

The danger would be that the S33 would grow faster, and who knows if it would, and you wouldn't get the weizen characteristics so much...

All this is of course an opinion based on very little so do with it what you will.

I say you should have gone with it , if you haven't already

Well it's done. I rehydrated the WB06 (I reckon it will need it!) but chickened out on using the S33 as well. I have never used the S33 before but I didn't want to risk it dominating the mix. If the WB06 stalls (and it may well) I'll consider my options IF that happens!

 

[bconnery]

Well it's done. I rehydrated the WB06 (I reckon it will need it!) but chickened out on using the S33 as well. I have never used the S33 before but I didn't want to risk it dominating the mix. If the WB06 stalls (and it may well) I'll consider my options IF that happens!

Well that is probably the best plan. You only want to add the S33 if you have to...



Put down an ESB today which should hopefully be the first beer into my new kegs :beerbang:



Recipe: e=sb4 (that should read to the power of...) I've made a few of these now with changes here and there. This is the first AG one though.
Brewer: Mooshells
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 35.00 L
Estimated OG: 1.051 SG
Estimated Color: 28.8 EBC
Estimated IBU: 36.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4000.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 79.68 %
300.00 gm Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 5.98 %
250.00 gm Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4.98 %
200.00 gm Caramunich II (Weyermann) (124.1 EBC) Grain 3.98 %
100.00 gm Caraaroma (Weyermann) (350.7 EBC) Grain 1.99 %
100.00 gm Crystal, Dark (Bairds) (216.7 EBC) Grain 1.99 %
70.00 gm Carafa Special I (Weyermann) (630.4 EBC) Grain 1.39 %
50.00 gm Fuggles [4.50 %] (60 min) Hops 26.1 IBU
30.00 gm Northdown [8.50 %] (10 min) Hops 10.7 IBU
20.00 gm Goldings, East Kent [5.00 %] (0 min) Hops -
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale

 

[Weizguy]

Blackbock,

Weyermann website recommends the S33 or W68 (W3068?) to brew the decocted weissbier recipe there.

I recall reading a statement from one of the learned yeast producers that very rarely does one yeast dominate in a blend, or at least not in the first generation, so that could still be an option.

Anyway, back to me sez the Arrogant one. I started a weizen last night, and now I'm on to brew a very basic (good basics, though) English pale ale. The main ingredients are Maris and EKG hops. I believe in a 90 min mash for Maris, based on evidence in this very forum (and personal experience).
Your opinion (although irrelevant coz I already started the mash)?
Gypsum in the boil, perhaps?


Clasic English Pale Ale
Brew Type: All Grain Date: 09-09-07
Style: English Pale Ale/Strong Bitter Brewer: Seth
Batch Size: 25.00 L Assistant Brewer: Nosmo King
Boil Volume: 31.51 L Boil Time: 60 min
Brewhouse Efficiency: 70.0 %

Ingredients Amount Item Type % or IBU
6.00 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 95.2 %
0.30 kg Crystal (Joe White) (141.8 EBC) Grain 4.8 %
75.00 gm Goldings, East Kent [6.00%] (60 min) Hops 43.6 IBU
28.00 gm Goldings, East Kent [5.00%] (0 min) (Aroma Hop-Steep) Hops -
0.5 Whirfloc tab
1 Pkgs London Ale (Wyeast Labs #1028) [Starter 1250 ml] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.056 SG
Measured Final Gravity: 1.013 SG
Estimated Color: 17.3 EBC (11.8-27.6 EBC) Color [Color]
Bitterness: 43.6 IBU (30.0-65.0 IBU)
Estimated Alcohol by Volume: 5.5 %

Mash Profile Name: Single Infusion,
Mash Grain Weight: 6.30 kg
Grain Temperature: 15.0 C Sparge Temperature: 75.6 C
Sparge Water: 12.69 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 16.43 L of water at 78 C to mash @ 67.8 C for 90 min
Mash Out Add 9.20 L of water at 92.4 C to raise mash temp to 75.6 C for 10 min

This is my first Pommie Pale for some time. There's always been something else to brew, hasn't there?
Anyone else know that feeling?

Seth

 

[NickB]

Have this planned for when I get my hands on some more grain. As you can tell from the weird combo of Hops and the strange amounts, I'm trying to get the dregs out of the freezer.
Should be an interesting one!!!

--------------------------
Freezer Dregs Pale Ale

10A-American Ale-American Pale Ale

Min OG: 1.045 SG Max OG: 1.060 SG
Min FG: 1.010 SG Max FG: 1.015 SG
Min IBU: 30 IBU Max IBU: 45+ IBU
Min Color: 5.0 SRM Max Color: 14.0 SRM

Wort Volume Before Boil: 30.00 l Wort Volume After Boil: 24.00 l
Volume Transferred: 23.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 23.00 l Volume Of Finished Beer: 20.00 l
Expected Pre-Boil Gravity: 1.041 SG Expected OG: 1.051 SG
Expected FG: 1.013 SG Apparent Attenuation: 72.9 %
Expected ABV: 5.0 % Expected ABW: 3.9 %
Expected IBU (using Tinseth): 51.0 IBU Expected Color: 4.3 SRM
Mash Efficiency: 75.0 % Approx Color: Boil Duration: 70.0 mins
Fermentation Temperature: 18 degC

Fermentables
Ingredient Amount % When
Australian Export Pilsner Malt 2.70 kg 50.0 % In Mash/Steeped
Australian Traditional Ale Malt 2.70 kg 50.0 % In Mash/Steeped

Hops
Variety Alpha Amount Form When
US Nugget [11.2] 10 g Pelletized Hops 60 Min From End
Australian Cascade (Tasmania) [4.8] 24 g Pelletized Hops 20 Min From End
US Willamette [4.2] 16 g Pelletized Hops 20 Min From End
Australian Cascade (Tasmania) [4.8] 24 g Pelletized Hops 15 Min From End
US Willamette [4.2] 16 g Pelletized Hops 15 Min From End
US Cascade [4.5] 7 g Pelletized Hops 10 Min From End
NZ Nelson Sauvin [12.2] 5 g Pelletized Hops 10 Min From End
German Hallertauer Hersbrucker [2.9] 5 g Pelletized Hops 10 Min From End
German Hallertauer Mittlefruh [4.2] 17 g Pelletized Hops 5 Min From End
NZ Nelson Sauvin [12.2] 7 g Pelletized Hops 5 Min From End
German Hallertauer Hersbrucker [2.9] 5 g Pelletized Hops 5 Min From End
German Hallertauer Mittlefruh [4.2]17 g Pelletized Hops At turn off
US Nugget [11.2] 10 g Pelletized Hops At turn off
NZ Nelson Sauvin [12.2] 5 g Pelletized Hops At turn off
German Hallertauer Hersbrucker [2.9] 5 g Pelletized Hops At turn off

Other Ingredients
Ingredient Amount When
Koppafloc 1 g In Boil
Table Salt 1 g In Boil


Yeast
DCL S-04-SafAle English Ale


Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F)
--------------------------


Cheers

 

[Tony]

left over beers rock !

I have made a few and they are always great.

They tend to make you step outside the brewing square which is a good thing

cheers

 

[bindi]

Just brewed 44L of 1.062 wort to feed to to some Belgian yeast, not my best brewing day. <_<
1 A few small stones in one of the malts which the mill did not like much.
2 HLT sprung a leak [easy to fix but a pain in the @r$e]
3 STUCK sparge, have not had one in yonks. :unsure:
4 Small boil over not a problem with the spray bottle, BUT the hop sock fell into the boiling wort.
5 The kettle tap blocked up with hop flowers.

Good news it smells great with some noble hops. :super:

I put it in my signature below even thought it's not in the fermenter until tomorrow, I called it Pisstus Youbeutus Dubbel
Edit typos and spelling

 

[noodles]

Geez you've got some big beers on tap Bindi. Nice to see you offer a light option of a mixed ale at 6%

 

[bconnery]

Putting down a bitter...



Recipe: Bitter
Brewer: Mooshells
Asst Brewer:
Style: English Special or Best Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 34.00 L
Estimated OG: 1.046 SG
Estimated Color: 17.8 EBC
Estimated IBU: 32.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2600.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 55.32 %
1500.00 gm Pale Malt (2 Row) UK (5.9 EBC) Grain 31.91 %
300.00 gm Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 6.38 %
250.00 gm Carared (Weyermann) (47.3 EBC) Grain 5.32 %
50.00 gm Pale Chocolate Malt (Thomas Fawcett) (689.Grain 1.06 %
20.00 gm Northdown [8.50 %] (60 min) Hops 21.3 IBU
30.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 9.3 IBU
10.00 gm Northdown [8.50 %] (5 min) Hops 2.1 IBU
20.00 gm Goldings, East Kent [5.00 %] (0 min) (AroHops -
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

 

[Tony]

brewing a kristall weissbier. Im going to filter this one....... i know its against the AHB law but i want to try it.

see how clear i can get it. I love a wheat with yeast but i find the kristall version more refreshing.

just finished the second decoction. Damn boiling malt smells great.

recipe:

weizen

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 11.70
Anticipated OG: 1.052 Plato: 12.78
Anticipated EBC: 7.3
Anticipated IBU: 14.2
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
59.8 7.00 kg. Weyermann Pale Wheat Germany 1.038 4
29.9 3.50 kg. IMC Pilsner Australia 1.038 3
4.3 0.50 kg. Weyermann Munich II Germany 1.038 24
6.0 0.70 kg. Rice Gulls Australia 1.000 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
44.00 g. Perle Pellet 6.80 14.2 45 min.


Yeast
-----

WYeast 3068 Weihenstephan Weizen


Mash Schedule
-------------

Mash Name: wheat beer

Total Grain kg: 11.70
Total Water Qts: 27.20 - Before Additional Infusions
Total Water L: 25.74 - Before Additional Infusions

Tun Thermal Mass: 0.08
Grain Temp: 18.28 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
mash in 2 30 43 43 Infuse 48 25.74 2.20
pritein rest 2 30 52 52 Infuse 99 5.76 2.69
mash step 30 40 63 63 Decoc 99 9.38 2.29 (Decoc Thickness)
high mash 30 20 71 71 Decoc 99 8.53 2.51 (Decoc Thickness)
mash out 2 20 77 77 Infuse 99 10.01 3.55

 

[Bobby]

good to see those rice gulls are still getting a run tony...haha

 

[Tony]

:lol: yeah thats what i have them listed as in my promash database



cheers

 

[browndog]

Started at 8am and just finished a NC American Brown Ale. This is the first time in a long while that I have only used 60g of hops

BeerSmith Recipe Printout - www.beersmith.com
Recipe: BD's first american brown MKII
Brewer: Tony Brown
Asst Brewer:
Style: American Brown Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.79 L
Estimated OG: 1.056 SG
Estimated Color: 34.0 EBC
Estimated IBU: 37.3 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.25 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain 77.98 %
0.40 kg Amber Malt (43.3 EBC) Grain 7.34 %
0.35 kg Cara-Pils/Dextrine (3.9 EBC) Grain 6.42 %
0.25 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 4.59 %
0.20 kg Chocolate Malt (689.5 EBC) Grain 3.67 %
20.00 gm Magnum [13.50 %] (60 min) Hops 28.1 IBU
20.00 gm Amarillo [8.90 %] (10 min) Hops 6.7 IBU
20.00 gm Cascade [6.00 %] (5 min) Hops 2.5 IBU
0.50 tsp Koppafloc (Boil 15.0 min) Misc
1.00 tsp Sodium Chloride (Boil 60.0 min) Misc
1 Pkgs US-56 (Safale) [Starter 200 ml] Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.45 kg
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 14.20 L of water at 76.7 C 65.6 C



cheers

Browndog

 

[fraser_john]

Dunkelweizen, first time use of Craftbrewers dry weizen yeast, starter smells good

Not sure about my use of black malt, had no chocolate wheat and had decided too late in the week to change from a hefeweizen to my first Dunkel!

We will see, it might have too much roast flavour in it, but at 100gms for a 40 odd litre batch, its just there for color!

Dunkel Weizen

A ProMash Brewing Session - Recipe Details Report

BJCP Style and Style Guidelines
-------------------------------

17-B Wheat Beer, Bavarian Dunkelweizen

Min OG: 1.040 Max OG: 1.056
Min IBU: 10 Max IBU: 20
Min Clr: 10 Max Clr: 23 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 39.00 Wort Size (L): 39.00
Total Grain (kg): 8.60
Anticipated OG: 1.060 Plato: 14.68
Anticipated SRM: 11.2
Anticipated IBU: 18.1
Brewhouse Efficiency: 85 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
58.1 5.00 kg. Wheat Malt Germany 1.039 2
23.3 2.00 kg. Munich Malt Germany 1.037 8
11.6 1.00 kg. Pilsener Germany 1.038 2
5.8 0.50 kg. Vienna Malt Germany 1.037 3
1.2 0.10 kg. Black Malt Belgium 1.030 600

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
46.00 g. Hallertau Hersbrucker Plug 4.75 16.3 60 min.
10.00 g. Hallertau Hersbrucker Plug 4.75 1.8 30 min.


Yeast
-----

Craftbrewer Weizen

 

[fixa]

Double brew day today.

Bat'z Altbier first up, followed by an APA;


APA
Brew Type: All Grain Date: 6/18/2007
Style: American Pale Ale Brewer: Barking Hound Brewhaus and Drinkery
Batch Size: 21.00 L Assistant Brewer:
Boil Volume: 25.61 L Boil Time: 60 min
Brewhouse Efficiency: 65.00 % Equipment: My Equipment
Actual Efficiency: 12.30 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
5.00 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 90.91 %
0.50 kg Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM) Grain 9.09 %
10.00 gm Nelson Sauvin [12.00 %] (20 min) Hops 8.4 IBU
28.00 gm Cascade [5.50 %] (20 min) Hops 10.8 IBU
10.00 gm Nelson Sauvin [12.00 %] (15 min) Hops 6.9 IBU
28.00 gm Cascade [5.50 %] (15 min) Hops 8.9 IBU
28.00 gm Cascade [5.50 %] (10 min) Hops 6.5 IBU
10.00 gm Nelson Sauvin [12.00 %] (10 min) Hops 5.1 IBU
20.00 gm Chinook [13.00 %] (5 min) Hops 6.0 IBU
25.00 gm Cascade [5.50 %] (5 min) Hops 3.2 IBU
15.00 gm Nelson Sauvin [12.00 %] (5 min) Hops 4.2 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs US56 (Fermentis #US56) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.053 SG (1.045-1.056 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.015 SG (1.010-1.015 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 9.9 SRM (4.0-11.0 SRM) Color [Color]
Bitterness: 60.0 IBU (20.0-40.0 IBU) Alpha Acid Units: 19.3 AAU
Estimated Alcohol by Volume: 4.89 % (4.50-5.70 %) Actual Alcohol by Volume: 0.65 %
Actual Calories: 90 cal/l

 

[Ducatiboy stu]

Something simple

First brew for the spring..( yes...I have been a bit lazy..)


4.5kg Pale malt
500gms Wheat

90gms Saaz @ 60mins (2.2%aa )
45gms Saaz @ 15mins
45Gms Saaz @ 5 mins

US-56 yeast


Simple but effective :chug:

 

[PostModern]

Brewed an APA yesterday. My malt scale's batteries died, so I measured old skool:

1 bucket IMC Pale Ale malt
1 large bowl IMC Munich malt
250g of Crystal

Pre-boil gavity was 13 plato (1.052)
Est post boil 1.056 (will confirm when I pitch)

15g Warrior pellets 15.7%AA 60 mins
45g Nelson Sauvin pellets Whirlpool
45g Amarillo pellets Whirlpool
20g Tas. Tettnanger Flowers Whirlpool
15g Cascade Pellets cube-hopped.

US-05

 

[jayse]

First brew down in quite sometime here, nothing out of the square just 50L of APA with trad ale a fair wack of wheat malt and a little bairds crystal. Simcoe for the kettle and lots and lots of nice fresh cascade pellets to finish. American ale II will find its way into it shortly
Wonderfull brewday, go again tomorow with similiar grist but whatever english hops I can find in the freezer and london ale III.

Brewed an APA yesterday. My malt scale's batteries died, so I measured old skool:

1 bucket IMC Pale Ale malt
1 large bowl IMC Munich malt
250g of Crystal

Pre-boil gavity was 13 plato (1.052)
Est post boil 1.056 (will confirm when I pitch)

15g Warrior pellets 15.7%AA 60 mins
45g Nelson Sauvin pellets Whirlpool
45g Amarillo pellets Whirlpool
20g Tas. Tettnanger Flowers Whirlpool
15g Cascade Pellets cube-hopped.

US-05

Should that be 2-3 hand fulls of crystal?
Metric or imperial bucket? B)

Nicely done except the hops are all over the place :unsure:




...and for no real reason other than I'am feeling good a pic for you all, Zakk with his randy rhoads polka dot V.

 

[Doc]

American Pale Ale for me today. Came out a little darker than I was shooting for, but looked and smelt great. In cubes waiting for some yeast

Doc

 

[Fents]

Put down my vic xmas case swap today...a koelsch.

Kris Kringle Koelsch'

Type: All Grain
Date: 15/09/2007
Batch Size: 34.00 L
Brewer: Fenton
Boil Size: 46.57 L Asst Brewer:
Boil Time: 70 min Equipment: My Equipment
Brewhouse Efficiency: 70.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
8.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 100.0 %
34.97 gm Pearle [6.40%] (60 min) Hops 16.9 IBU
22.98 gm Hallertauer Mittelfrueh [4.10%] (30 min) Hops 5.5 IBU
5.00 gm Hallertauer Mittelfrueh [4.10%] (15 min) Hops 0.8 IBU
5.00 gm Hallertauer Mittelfrueh [4.10%] (0 min) Hops -
0.70 tbsp Moss Tab (Boil 10.0 min) Misc
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) [Starter 650 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.052 SG
Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol: 5.6 %
Bitterness: 23.1 IBU Calories: 483 cal/l
Est Color: 6.7 EBC Color:

Was a good day, spent a bit more time on everything and as a result got a better efficency than i was after. all cleaned up time tyo relax.

 

[Duff]

An APA first up, followed by a single malt, single hop Oktoberfest today.

Grain delivery this afternoon, so a nice Pilsner tomorrow.

Cheers.